Mom's Steak and Carrot Rolls Casserole

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“I just discovered this recipe written on an index card in one of my mom's cookbooks. I remember her making these tasty rolls back in the 1980's. Comfort food all in one pot! (Note: The amount of carrot rolls depends on how many strips can be obtained from the round steak. It amounts to 1 carrot for each strip of steak.)”
1hr 20mins

Ingredients Nutrition

  • Seasoned flour mixture
  • 1 cup flour
  • 1 teaspoon lawrey's seasoning salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground thyme
  • 1 large thin-cut round steak, sliced into approx. 12 1-inch strips
  • 12 whole carrots, about 5-6-inch long, peeled with stem-end removed
  • 3 tablespoons vegetable oil
  • 1 large onion
  • 6 small whole potatoes, peeled
  • 1 (6 ounce) package button mushrooms, sliced
  • 2 cups low-soldium beef broth or 2 cups water mixed with beef bouillon


  1. Wind steak strips around each carrot and secure with toothpicks at top and bottom of each roll-up.
  2. Dredge wrapped carrots in seasoned flour.
  3. Melt vegetable oil in large skillet and brown on all sides. Place browned rolls on plate and set aside.
  4. Cut onion into eight pieces. Layer onion pieces around bottom of a large dutch oven.
  5. Place whole potatoes around outer edge of the dutch oven and place browned carrot rolls in the center.
  6. Pour beef broth in pan used to fry carrot rolls and heat to boiling, scraping brown bits off bottom and sides while doing so. Stir in mushrooms, then pour all evenly over the carrot roll mixture in dutch oven.
  7. Bring liquid back to boiling, cover and reduce heat to low simmer for 60-90 minutes, until meat rolls and potatoes are tender. Potatoes can be turned half-way through cooking time if desired. If broth mixture dries out, add more to pan until tender.

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